Spanish Allioli

CaliforniaJan's Note:

Spaniards are convinced that everything tastes better with allioli, the potent garlic mayonnaise that enlivens dozens of dishes, from paellas to shellfish to fritters to boiled potatoes. I love it as an artichoke dip! Note: Cooking time is time spent standing.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2/3 cup extra virgin olive oil
• 1/3 cup peanut oil or 1/3 cup canola oil
• 4 large garlic cloves, minced
• 2 large egg yolks
• 4 teaspoons fresh lemon juice (to taste)
• coarse salt (kosher or sea)

Directions:

1. Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise.
2. Scrape the allioli into a bowl and season with salt to taste, add more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer.
3. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.